Cut the rabbit into pieces, peel the onion and prepare the garlic cloves.
In a pot, pour the extra virgin olive oil, onion, garlic, and bay leaves, sauté for a few minutes, season with salt and add the wine. Once the wine has evaporated, add the olives.
Cook over low heat for about 50 minutes.
Pot
Cook a few hours before serving to enhance the flavor.
Served with warm bread and a good glass of white wine.
Italy, Sardegna
| Energy (kcal) | 118.62 |
| Carbohydrates (g) | 0.11 |
| of which Sugars (g) | 0.06 |
| Fat (g) | 4.46 |
| of which Saturates (g) | 1.7 |
| Protein (g) | 19.61 |
| Fiber (g) | 0.08 |
| Sale (g) | 0.13 |
